A guide to chillies

If you can't stand the heat... pick a milder chilli! Here's everything you need to know about the different varieties.

Habanero

With hints of tropical fruit, these fiery chillies are great in salsas and curries. Handle carefully and use them sparingly – they’re seriously hot.

Heat factor – 4

Jalapeno

These chunky chillies are perfect for pickling or for using fresh in Mexican favourites such as burritos, salsa and guacamole. Small purple ones add a pop of colour and a fruitier flavour.

Heat factor – 3

Birdseye

Small and mighty, these chillies are perfect for South-East Asian style dishes, such as curries and noodle salads.

Heat factor – 3

Chocolate fatalii

Named for their colour, these chillies add a rich spicy taste to dishes like chilli con carne – have fun and grate in some dark chocolate, too.

Heat factor – 3

Rio teardrop

Like spicy mini capsicums, these colourful chillies are delicious stuffed, roasted or chargrilled.

Heat factor – 3

Cayenne

Long and glossy, red or green, these are versatile everyday chillies. Use in salads and stir-fries or pop slices on a pizza.

Heat factor – 2

Cherry

With their round ball shape, these chillies are good for stuffing – scoop out the seeds, fill with fetta or ricotta and bake. They’re also great in curries and salsa.

Heat factor – 3

Poblano

These large, mild and fruity chillies look a bit like green capsicums. Roast, peel and cut into strips for quesadillas.

Heat factor – 1

Bullhorn

Sweet like a capsicum, these are the mildest tasting chillies. Try them raw, roasted or pickled.

Heat factor – 1

Author: Sally Paine

Image credit: Ben Dearnly

Publication: Coles

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